Vive las verduras

Guggenheim

• Hors d’oeuvres...
• Red ‘Zalla’ onion gnocchi on a concentrate of cuttlefish with spicy notes and chive strands.
• Sautéed baby broad beans and pancetta served in mangetout juice with notes of basil.
• Asparagus express… floral, herbaceous and citrus.
• Threads of roast aubergine with makil goxo on a cream of yoghurt and oil from thousand-year-old olive trees.
• Tear-shaped peas with onion-braised egg yolk and vanilla.
• Baked sea bass fillet with a tuber purée (yucca, yam and sweet potato), slightly spicy, and an acidulated wild mushroom stock.
• Smoked ‘euskal oiloa’ chicken with rosemary leaves and lime.
• Cream of pumpkin perfumed with bergamot and crumbled biscuit.

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Price 100 euros